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Spicy Chicken Cheeseballs

Move over sausage balls, we have a new favorite in town, and it’s Spicy Chicken Cheeseballs!

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Parties and family gatherings around my neck of the woods usually involve sausage balls. Although sausage balls are delicious, it’s time to change things up a bit, and these Spicy Chicken Cheeseballs do just that!

So what makes these so special?

It’s literally the spice that the hot sauce adds. Not just any hot sauce will do though, which is why I use a version of the popular Sriracha sauce.

I use a brand called Tapatio’s, that I picked up from Target one day. It’s a salsa picante hot sauce, and it’s by far the best, in my opinion for this recipe.

Can you use Sriracha?

Sure. If that’s what you have on hand, go for it! If you love spicy, add in extra!

So one question that I get ask a lot with this recipe for Spicy Chicken Cheeseballs is…

Do I use raw chicken?

Yes! You’re going to use the raw chicken just like you would raw sausage in the sausage balls.

If you’re worried about your hands all in the raw chicken, grab a pair of disposable gloves, like these.

Can you use something other than Bisquick?

No! Bisquick, and my favorite organic brand by Arrowhead Mills, which by the way is gluten free, is made differently than all purpose or self rising flour. There are other ingredients that give it it’s own unique flavor.

Can you freeze these? Yes, here are two options:

Follow the recipe mixing the ingredients, forming the balls, and placing them on a parchment lined (or wax paper lined, if you aren’t baking now) baking sheet. Pop in the freezer for two hours, to flash freeze them. Remove from the freezer, toss into a freezer safe zip top bag, and freeze until ready to bake. When you’re ready to bake, place on a lined baking sheet, and add an additional 10 minutes to your baking time.

You can bake these ahead of time, allow to cool completely, and freeze in a freezer safe zip top bag. When ready to heat and serve, place on a parchment lined baking sheet, and into a preheated 350 degree oven. Bake for 10 to 12 minutes, or until heated through.

These are perfectly tasty when served at room temperature, but I personally like them hot. You can reheat these easily in a 350 degree preheated oven in about 6 to 8 minutes.

I’ve been talking about serving these up for parties, but I’ve made them several times for dinner!

What do you serve them with for dinner?

I’ve served them with all of these below, usually a starch and a vegetable.

Sure! 🙂 I use Arrowhead Mills. I’ve only ran across it twice though. Once at Winn Dixie and the other time at Whole Foods. There is another brand that I’ve purchased a couple of years ago, but I can’t think of the name of it off the top of my head.

I’ve never frozen them, but they keep well in the fridge for up to a week. If I were to freeze them, my advice would be to make them up, roll them out, and then freeze them without cooking. And cook when ready. Cook time will be longer if they are frozen.

Hints for warming frozen cooked appetizers: I do a ton of appetizers for a very large (100+) Annual Christmas Family open house, by myself.. make and serve! I found most appetizers can be made, cooked and frozen for later use..Preheat oven to 425…Place items on parchment paper covered sheet pans……Defrost (or not) in refrigerator overnight,, most items, depending on size will be hot in 10+ minutes…..buffalo wings/sauce after hot, pastry bites, puff pastry tarts, small crab cakes, pigs in a blanket, stuffed mushrooms, mini quiches (Battered chix strips. I put 12-16 in a quart ziplock…open top…zap on high in micro for 60-90) seconds.) Skewers..chix, beef, shrimp…thread, season, freeze..baste with butter or sauce of your choice before baking/broiling. Everything, of course, is faster if defrosted. I cook, everything I make ahead, a minute or more less than completely done as it finishes browning in oven when reheating! Check frozen appetizers in supermarkets or online for times they suggest for similar items as a guide.

Ground chicken here is located with all the chicken products in the meat department. I would use ground turkey, since it’s another bird. 🙂 If you try this recipe that way, let us know how they turn out for you!

Sorry Monica, I don’t personally have any suggestions. We didn’t need a dipping sauce. However, my oldest daughter, 4th year culinary student, says a cheese dip would be good. 🙂 If you give it a try, let us know how it turns out for you!

You mentioned that your daughter is a 4th year culinary student. I’m guessing that means she’s at Nicholls State? My daughter just graduated from there in May. Her focus was patisserie.
Your recipe sounds yummy. I agree with your daughter on the cheese sauce.

I would use either blue cheese dressing or ranch dressing to dip them in…if you feel the need. If you like spicy, I would use hot sauce. Here, the brand is Frank’s Hot Sauce. I made these and they are very good.

Just made these to take to a party tomorrow- texture is way better than mom’s sausage ones! The flavor is good but I wanted more flavor! I doubled the siracha and they are still mild- maybe my Texas taste buds are just used to hotter! Next time – and there will be a next time- I think I’ll try it using Franks hot wings sauce and some smoked chipolte pepper. Thanks for the recipe!

I’ve never frozen them. I’ve made them a few days ahead of time, and kept in an air tight container in the fridge. Before time to serve, I placed them on baking sheets into a cold oven. Turned it on to 350 degrees, and when the oven was up to temp, they were the perfect temperature.

Made these gluten free tonight. I used a gluten free baking mix for 1 1/2 of the mix and almond flour for the rest- almond flour makes it all so good and lower carb. I put more (a lot) franks hot sauce as we like it spicy. Also, as gf flour is a it drier I added a touch more milk. Next time I would add a little Parmesan cheese to give it more bite and maybe even blue cheese to make it more like hot wings. Either way they were great and everyone like them.

I made these tonight and they seem gummy. They’re definitely cooked through, but an odd consistency. I also agree with the poster that said to add more spice. I may try these with less Bisquick to get more of a meat feel.

I agree with the “gummy” comment… 3 cups of baking mix seems out of balance. I also felt there was not much flavor, so I want to try them again using less baking mix, and use some hotter sauce + some pepper jack cheese. I really want to like these appetizers!

I used what we had on hand and they still turned out great, thank you!! (Mixed water and sour cream and used instead of milk; didnt’t have quite enough chicken, so added a link of leftover chicken sausage; had pepperjack cheese, so used that)

Have made the traditional sausage balls for years & they are always my most requested appetizer to bring to parties & family gatherings so was super excited to see your recipe using chicken as a change. For those who commented on the “gooey texture I would recommend using 2 lbs. of ground chicken & 1 1/2 cups of the Bisquick mix (same ratio as sausage ball recipe). I have always cooked the sausage balls & then frozen in zip lok bag. To reheat & keep warm throughout a party I put them in my crock pot with a can of beef consomme (beef broth works as well) & this way they stay moist but none of the flavors are compromised. I would imagine chicken broth or stock will work just as well with the chicken balls. Can’t wait to try these – thanks so much for the recipe!

[…] The question is, what is not to love? There is meat, seasoning, cheese, and bread all wrapped up into little bit sized goodness. Sounds like a winner to me, so hats off to the author over at Everday Made Fresh. […]

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Hey, I'm Joanna, and I'm so glad that you stopped by! Here at Everyday Made Fresh you will find a variety of topics. However, my heart is in the kitchen so I like to share recipes for the busy family in mind. Most meals only require 30 minutes of your time, and the ingredients can easily be found at your local grocery store. Read More!